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SIMMONS COLLEGE 



COOKERY 



Experiments and Recipes 




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SIMMONS COLLEGE 



COOKERY 1 



Experiments and Recipes 




Copyright 1912 by Alice N. Dike 
Boston 

Published by the College 
1912 



£CI.A319867 
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PRELIMINARY EXPERIMENTS 



1. Fill a sauce pan two-thirds full of cold water, heat 
slowly and note the appearance and behavior of the two kinds 
of bubbles which appear. When does water simmer ? Boil ? 
Cool and note the presence or absence of bubbles. Taste and 
compare with unboiled water. 

2. Note the temperature of water in the top of a double 
boiler when the water in the bottom is boiling;. 

3. Sift a cupful of flour into a bowl using; the gravy 
strainer; with this flour (a) fill a cup by spoonfuls and level 
with a case knife ; (b) tap the cup with the handle of the 
knife and note decrease in volume ; (c) fill a tablespoon level 
with a knife and divide into halves, quarters, eighths, and six- 
teenths ; (d) find the number of level teaspoons of flour in one 
tablespoon ; (e) tablespoons in a cup ; (f) cups in a quart ; 
(g) make a table of equivalents using the following abbrevia- 
tions : 

c = cup 

tb = tablespoon 

t — teaspoon 



FRUITS 



RECIPES 



Apple-Sauce 

Wash, pare, and core a sour apple. Cut in pieces. Put 
in a saucepan with enough water to keep from burning. Cook 
until very soft, stirring occasionally and mashing the lumps. 
Add sugar to taste and flavoring if the apples are tasteless. 

Stewed Pear 

Wash, pare, quarter and core a pear. Simmer until 
tender and transparent in a syrup made by dissolving 1 or 2 
lbs. of sugar in V?, c of boiling water. 

Stewed Prunes 

Pick over and wash the prunes, soak over night in water 
to cover, simmer in the same water until tender, add sugar 
and lemon to taste and simmer one-half hour. 

Steamed Prunes 

Pick over and wash the prunes, soak over night in water 
to cover, drain and steam on a plate in a steamer until very 
tender. Add sugar and lemon to taste and steam one-half 
hour. 



Steamed Dates 

Pick over and wash the dates in cold water, drain and put 
in the top of a double boiler. Steam one hour. 



Stewed Cranberries 

Consult various cook books for recipes. Try different 
rules and see which one gives a sauce (a) of the best consist- 
ency, (b) of the greatest sweetness for a given amount of sugar, 
(c) with the tenderest skins, (d) with the least bitterness, (e) 
of the best all around qualities. 



Baked Apples, Etc. 

Wash, core, (and pare). Put in an agate or earthenware 
baking dish, fill the centers, or sprinkle with sugar, and add 
a little hot water. Bake until soft basting every ten minutes. 



Sauted Apples 

Select firm apples, core, (pare) and cut crosswise in one- 
third inch slices. Heat a frying pan until it smokes slightly, 
put in a very little butter 'or other fat and let it run over the 
pan, put in the apples and cook slowly until brown, turn with- 
out breaking and brown on the other side, adding more fat if 
necessary to prevent sticking. Serve as a garnish to meat or 
on a separate dish sprinkled with sugar. 

Broiled Tomatoes 

Cut slightly green tomatoes in even one-third inch slices, 
brush with melted butter and broil until slightly brown on 
both sides. Sprinkle with salt and pepper and serve hot. 



Baked Stuffed Tomatoes 

Select firm, round tomatoes, wipe and remove a section 
from the stem end. Take out the pulp with a teaspoon, being- 
careful not to break the tomato. Drain the pulp from super- 
fluous juice, add one tablespoon of buttered cracker crumbs, 
season highly with salt, pepper and a few drops of onion juice. 
Fill the tomato with the mixture, cover with buttered crumbs, 
place on a buttered baking- dish and bake in a hot oven 20 
minutes or until tender and brown. Remove carefully to a 
hot serving dish. 



VEGETABLES 



Experiments with Potato 

Pare a small potato and grate quickly into a bowl of cold 
water, pour the contents of the bowl on a piece of cheese 
cloth laid over a strainer set in a bowl, gather the cheese 
cloth around the residue and sop up and down in the water. 

(a) Wash the residue in cool water until the wash water 
gives no test for starch, then cook until tender in boiling 
water. Note time. 

(b) Examine the sediment in the bowl. Test for starch. 
Cook in boiling water, note time. 



RECIPES 



Boiled Potato 



Scrub and pare a medium sized potato, cover with boil- 
ing: salted water, and boil gently until tender when pierced 
with a skewer. Pour off the water and leave uncovered in a 
warm place for a few moments. Serve with melted butter 
and chopped parsley. 

White Sauce (Hygienic Method) 

1 c. milk % c. 

2 tb. pastry flour 1 t. 
2 tb. butter 1 t. 

Vs t. salt pinch 

Scald all but 2 tb. of the milk. Blend the flour and the 
cold milk to a smooth paste, add a little of the hot milk to the 
mixture and pour into the remaining hot milk, stirring- con- 
stantly until the mixture is of the consistency of thick cream. 
Cook till the raw taste disappears, add butter and salt and 
serve. 

Creamed Potato 

2 c. potatoes cut in cubes 1 small potato 
1 c. white sauce T A c. 

pepper 
celery salt or 

finely chopped parsley % t. 

Mix in a double boiler or sauce pan or pour the seasoned 
sauce over the hot potato. Garnish with parsley. 



Baked Potato 

Scrub a medium sized potato and bake in a hot oven 45 
minutes or until tender when pierced with a skewer. Break 
the skin slightly and serve at once. 

Sauted Potato 

Cut a cold boiled potato in even one-fourth inch slices, 
heat a frying pan, put in a little butter or other fat, then the 
potatoes and cook slowly until brown, turn and brown on the 
other side. Sprinkle with salt and serve hot. 

Mashed Potato 

1 pt. potato 1 small potato 

1 tb. butter X A t. 

1 t. salt speck 

Vi c. milk 1 tb. 

pepper 
Mash the potato, add the seasonings and milk, beat until 
very light, reheat if necessary, and serve piled lightly on a hot 
dish. 

Celery 

Cut the coarser stalks of celery in one inch pieces, cook 
until tender in boiling salted water, drain and serve in white 
sauce. The sauce may be made from the water in which the 
celery has been cooked. 

Cabbage 

Remove the outside leaves, and soak in cold water one- 
half hour or more. Drain, cook in boiling salted water until 
tender, changing the water several times during cooking. 
Drain, chop, season with salt, pepper and butter, reheat, and 
serve. 



Cauliflower 

Remove the leaves and stalk of a cauliflower. Soak X A 
hour or more in cold water to cover. Cook until soft, in a 
large quantity of boiling- salted water, drain, separate the 
flowerets, and reheat in white sauce. 

Brussels Sprouts 

Remove the outside leaves and soak in cold water one- 
half hour or more. Cook in boiling- salted water until tender, 
changing the water several times during- cooking. Drain, 
season with butter, salt and pepper, and reheat. 

Carrots 

Wash and scrape the carrots, cut in two inch strips, and 
cook until tender in boiling salted water, changing the water 
several times unless the carrots are very young. Drain off all 
but a little water, add salt, pepper, and butter. Reheat care- 
fully until the liquid is nearly absorbed. 

Spinach 

Separate the leaves by cutting off the crown, and wash 
until all grit has been removed. Cook in boiling salted water 
until tender. Drain, chop, and season with butter, salt and 
pepper, reheat, and serve. 

String Beans 

Remove the strings and tips, cut in one-inch pieces, wash, 
and cook in boiling water until tender, adding salt during the 
last half hour of cooking. Drain and season with butter and 
salt. 



10 



Shell Beans 

Wash and cook in boiling- water one and one-half hours 
or until tender, adding* salt about one-half hour before they are 
done. Drain and season with butter and salt. 

Baked Squash 

Cut a hard-shelled squash in pieces about two inches 
square, scrape out the seeds and stringy portions. Sprinkle 
with salt and pepper, and dot with bits of butter. Bake until 
very tender, in a moderately hot oven. 

Parsnips 

Wash, scrape and cook in boiling: salted water until 
tender, cut in slices length-wise and saute in butter until 
brown. 

Oyster Plant 

Wash, scrape quickly, cut in pieces, and plunge in acidu- 
lated water, drain. Cook in boiling: salted water until tender. 
Drain and serve with butter, pepper and salt or white sauce, 
or mash, season, pat into cakes, dust with flour and saute in 
butter. 

Acidulated Water — 1 tb. lemon juice orvineg-ar to 1 quart 
water. 

Turnips 

Wash, pare, cut in pieces, cook in boiling- salted water 
until tender, mash, drain and season with butter, salt and 
pepper. Reheat and serve. 

Turnips may be cut in cubes, cooked until tender and 
served in white sauce. 



11 



Beets 

Cut off the tops and roots to within one inch of the beet, 
wash and cook in boiling water until tender. Slice or cut in 
pieces and reheat with butter, pepper and salt. 

Sauted Egg-Plant 

Cut in thin slices, pare, sprinkle with salt, cover with a 
plate and weight, let stand over night, drain, wash in cold 
water, dry thoroughly, dust with flour, and saute until crisp. 

Globe or French Artichokes 

Soak in cold water, remove the lower leaves and cut the 
ends of the others, remove the choke and cook in boiling 
salted water until the leaves pull out easily. Drain and serve 
with melted butter. 

Jerusalem Artichokes 

Wash and scrape, cut in pieces and cook until tender in 
boiling salted water. Season with butter, pepper and salt, or 
serve with white sauce. 



Stuffed Peppers 

Cut the top from a pepper, remove the seeds and stringy 
portion and let stand in boiling water five minutes. Saute a 
slice of onion in 1 t. of butter, remove the onion, add 2 tb. of 
cold boiled rice and 2 tb. of canned tomato, season with salt 
and simmer until the liquid is nearly absorbed. Fill the 
pepper, cover with buttered crumbs and bake until brown 
in hot oven. 



12 

Scalloped Cucumbers 

2 cucumbers, pared and sliced thin 

1 small green pepper chopped fine 

2 t. finely chopped parsley 
1/^-2 c. buttered crumbs 

1 c. (?) milk 
salt and pepper 
Butter a baking - dish, sprinkle with a thin layer of crumbs, 
cover with sliced cucumber sprinkled with salt and pepper, 
parsley and green pepper. Repeat until the dish is full, cover 
the top with crumbs. Pour in milk at the side of the dish 
until it comes nearly to the top of the crumbs. Bake in a 
moderate oven until the cucumber is very soft and the crumbs 
are brown. 

French Dressing 

J A t. salt 
pepper 

2-4 tb. olive oil 
1 tb. vinegar or lemon juice 
Mix in the order given, adding the vinegar slowly and 
beating with a fork until slightly thickened. 



13 



STARCHES AND CEREALS 



Experiments with Starch 

1. Examine under the microscope and make drawings of 
starch grains of arrowroot, potato, rice, wheat and corn. 

2. Heat 1 t. of starch in the oven until light brown, 
stirring- frequently. Taste ; test for starch. Mix with Vz c. 
of cold water, heat to boiling - and compare with 3. 

3. Mix 1 t. of starch with X A c. of cold water, heat 
slowly, stirring well, examine the starch grains under the mi- 
croscope at 60 degrees, 80 degrees and 100 degrees. Note the 
temperatures at which thickening and clearing take place. 
Make drawings. 

4. To 1 t. of starch add Yo. c. of boiling water. Examine 
the lump, explain, give the remedy. 

5. To Vz tb. of arrowroot starch add 1 tb. cold water 
and Vz c. of boiling water, boil 1 m., cool and examine. 

Repeat using potato starch 

Repeat using rice starch 

Repeat using wheat starch (pastry flour) 

Repeat using wheat starch (bread flour) 

Repeat using corn starch 

Compare the results. Find the equivalent of 1 tb. of 
arrowroot starch as a thickening agent in terms of the other 
kinds of starch. 

6. Heat 1 t. of starch in a tt. until it is charred. 



14 



RECIPES 



Dry Toast 

Cut stale bread in even slices one-third of an inch thick, 
dry and toast to an even brown. Serve very hot. 
The crust of the bread may be removed. 

Water Toast 

Dip slices of dry toast in boiling salted water, remove in- 
stantly and spread evenly with softened butter. Serve im- 
mediately on a hot plate. 

Crisp Crackers 

Split common crackers and spread lightly with butter, 
bake until delicately browned. 

White Sauce (French Method) 

Melt the butter and heat until frothy, add the flour and 
salt and cook until smooth and well blended, but not brown. 
Remove from the fire and cool until the mixture stops bubbling, 
add the milk, return to the fire and stir until the sauce boils. 

Milk or Cream Toast No. 1 

Yz c. scalded milk or cream 
yk t. salt 
1 slice dry toast 
Place the toast on a deep serving plate and pour over it 
the scalded and salted milk or cream. Serve immediately. 



15 

Milk or Cream Toast No. 2 

V? c. white sauce 2 c. 

1 or 2 slices dry toast 6-8 
Dip the toast, cut in suitable pieces, in the sauce, and 
serve on a hot plate with the remaining: sauce poured over it. 

Tomato Toast 

1 c. strained tomato H c. 

V? c. scalded milk or cream 2 tb. 

3 tb. flour V* tb. 

3 tb. butter *A tb. 
salt and pepper 

Asparagus in Croustades 

Cut a three-inch cube of bread, remove the centre to form 
a box with walls }i inch thick. Brush lightly with melted 
butter, and brown in a moderate oven turning frequently. 
Serve hot filled with creamed asparagus. 

Cereals 

GENERAL PROPORTIONS 

2-6 c. water 
1 t. salt to 1 qt. water 
1 c. cereal 
Boil the water and the salt in the top of a double boiler, 
add the cereal slowly by pouring from a height, boil 5 min. or 
until the mixture spatters or sticks to the bottom of the dish, 
then finish cooking over boiling water. Time 1-12 hours. 
Fine cereals 1 part cereal to 4 parts water 2 tb. 
Rolled cereals 1 part cereal to 2 parts water % c. 
Coarse cereals 1 part cereal to 6 parts water 



16 

Indian meal 1 part cereal to 6 parts water 
Rice 1 part cereal to 3 parts water 2 tb. 

More water must be allowed if a small quantity of the 
cereal is cooked. 

1. Prepare two cereals according to the proportions 
given, cooking one as directed, the other in a saucepan directly 
over the flame. Compare. 

2. Estimate the cost of one serving of cereal by weigh- 
ing the contents of the package and the amount used for one 
serving. Compare with the cost of one serving of cereal 
bought in bulk and one already prepared. 

Sauted Mush 

Mould corn meal mush in a loaf pan. When cold cut in 
slices, dip in flour and saute until a delicate brown in butter 
or salt pork. 

Corn- Meal Mush — 1 c. corn-meal, 2 tb. bread flour, 1/^ t. 
salt, 6 c. water. Cook 6-8 hours. 

Chocolate Cornstarch Pudding 

Vz oz. chocolate 

1 c. milk 

l}i tb. cornstarch blended with 2 tb. cold milk 

1 tb. sugar 

Vb t. salt 
Melt the chocolate over hot water, add the sugar, and the 
milk a little at a time. When smooth and scalded add the 
blended cornstarch. Cook one hour or more. Add the vanilla 
and mould. The mould should be dipped in cold water. 

A small piece of stick cinnamon may be cooked with the 
milk. 



17 

Apple Tapioca or Apple Sago 

1 rounding- tb. soaked tapioca or 1^ tb. soaked sago 

Vz c. boiling water 

1 tb. sugar 

speck of cinnamon 

speck of salt 

1 small apple 
Cook the tapioca, water and salt in a double boiler until 
the tapioca is transparent. Core and pare the apple, put in a 
buttered baking- dish, fill with sug-ar and cinnamon, pour the 
tapioca around the apple and bake in a moderate oven until 
the apple is tender. 

Steamed Rice with Raisins 

1 c. rice 2 tb, 

1% c. water % c. 

H t. sale *A t. 

1>2 c. scalded milk % c. 

Vz c. raisins 6 or 8 

Cook the first three ingredients in the top of a double 
boiler over the flame like other cereals, place over hot water, 
add the scalded milk and the raisins, and cook until the liquid 
is absorbed and the rice is tender but not broken. 

Boiled Rice 

1 c. rice 1 heaping tb. 

3 qts. boiling salted water 2 c. 
Wash the rice thoroughly using a strainer, sprinkle it into 
the rapidly boiling salted water and continue to boil vigor- 
ously 20 minutes or until tender, adding more water from 
time to time. Drain, pour boiling water through it and set in 
a warm place to dry off. Season with bits of butter if served 
as a vegetable. 



18 

Scalloped Macaroni or Spaghetti 

2 A c. macaroni 1 hp. tb. 

1/^ c. white or tomato sauce %-% c. 

buttered crumbs 
Cook the macaroni broken in 1 inch pieces (the spaghetti 
should not be broken) in plenty of rapidly boiling* salted water, 
drain, rinse with cold water and put in a buttered baking dish, 
season with salt and pepper, pour on the sauce, add more 
seasoning if necessary, cover with crumbs and bake until 
brown in a hot oven. 



SUGAR 



Experiments with Sugar 

1. Dissolve X A c. of sugar in % c. water. Boil carefully 
noting the temperature at which the syrup (a) forms a thread 
when dropped from the spoon, (b) forms a soft ball when 
dropped into cold water, (c) hardens to a brittle mass in cold 
water, (d) turns to a light brown. Remove 1 t. to a small 
dish at each stage of the heating. Compare the different pro- 
ducts and suggest uses for each. Use the sugar left from this 
experiment in making peanut brittle. 

RECIPES 



Fudge 

2 c. sugar 

2 oz. chocolate 



19 

2 A c milk or cream 

2 tb. or more butter 

1 t. vanilla 

salt 
Cook the first three ingredients until a soft ball is formed, 
remove from the fire, add butter and vanilla, cool until quite 
thick, beat until creamy, pour into a buttered pan and mark 
off in squares when partly cool, or beat without cooling and 
pour into pan. 

Panochee 

Use the same rule as for fudge substituting brown or maple 
sugar for one-half the white sugar. Omit the chocolate and 
add Vz c. or more of chopped nuts before turning into pan. 

Peanut Brittle 

Heat Vz c. of granulated sugar in a frying pan over a 
low flame stirring constantly until it is melted to a straw- 
colored syrup. Remove from the fire and stir in quickly X A c. 
of chopped and salted peanuts. Pour quickly on a tin plate. 
Mark in squares when partly cool. 



MILK 



Experiments with Milk 

1. Note the color, odor, taste and reaction (litmus) of 
milk. 

2. Warm % c. skimmed milk to about 60 degrees C. add 
vinegar drop by drop stirring until the precipitate separates 



20 

well. Let stand until the precipitate settles, filter and boil 
the nitrate ; filter again and evaporate the filtrate nearly to 
dryness. Taste the residue. 

3. Warm Vo, c. of milk to 37 degrees C, add V* t. sugar 
and a few drops of vanilla and ^ of a rennet tablet dissolved 
in 1 t. of cold water. Pour at once into a glass cup, let stand 
in a warm place until coagulated, chill and serve. 

4. Chill % c. of thick cream, dilute with milk if necessary 
and beat until stiff with a Dover egg-beater. The cream may 
be sweetened and flavored if desired. 

5. Shake % c. of cream warmed to about 1.5 degrees 
C. in a small glass fruit jar until the fat separates in lumps. 
Collect, remove to cold water and wash free from milk. 
Butter balls. Measure in tablespoonfuls, shape roughly into 
balls and drop into cold water to chill. When firm finish 
making into balls with butter pats which have been soaked 15 
minutes in boiling water and then chilled in cold water. Chill 
the butter balls before serving. 

6. Note the appearance and acidity of thick sour milk. 
Cottage cheese. Heat 1 c. sour milk in a double boiler to 25 or 
30 degrees C. Keep at that temperature 15 minutes. Strain 
through cheese cloth squeezing gently. Mash the curd with a 
fork, season with salt, moisten with cream or butter and shape 
into a little pat. Serve cold. 



EGGS 



Experiments with Eggs 

1. Note the number of eggs of average size in one 
pound. What is the average weight of one egg ? 



21 



2. Examine the inside of an egg which has been boiled 
in a dye. Place a small piece of egg shell in a little vinegar 
and warm. 

3. Test the weight of eggs by placing - in a 10 per cent, 
salt solution. 

. 4. Make a drawing of an egg, noting skin, position of 
white, yolk, etc. 

5. Place 1 t. of egg white in a test tube and the test tube 
in a small sauce pan of cold water holding so that the test 
tube will not touch the bottom nor be out of water below the 
level of- the egg white. Heat the water slowly to boiling and 
note its temperature : 

(a) When the egg white begins to coagulate. 

(b) When the white is jelly-like. 

Note the consistency of the white when the water boils. 

6. Same as 5 using the yolk in place of the white. Note 
the temperature of the water : 

(a) When the yolk begins to coagulate. 

(b) When the yolk is solid. 

Note the consistency of the yolk when the water boils. 

7. Place three eggs in three pints of boiling water. 
Cover closely to retain the heat. Remove one egg (a) in five 
minutes, examine and describe, another (b) in seven minutes 
and another (c) in ten minutes, note the temperature of the 
water, when each egg is removed. 

8. Place 1 egg in one pint of cold water, bring to the 
boiling point, compare with 7a. 

9. Place 1 egg in water at 75 degrees to 80 degrees C. 
Keep the water at this temperature for 45 minutes. 

10. Place 1 egg in boiling water, boil for 3 minutes. 
Compare with 7a. 

11. Place 1 egg in boiling water and boil for 20 minutes. 
Compare with 9. 



22 



RECIPES 



Poached Egg 

Have ready a slice of buttered toast and keep it hot. 
Boil enough salted water in a frying - pan to cover an egg, 
break the egg into a saucer and slip it carefully into the water 
just after drawing - the frying pan to a cooler part of the stove 
where the water will keep hot but will not boil. Cook until 
the white jellies. Remove the egg to the toast with a griddle- 
cake turner. Season with salt, pepper and butter. 

A buttered muffin ring may be placed in the water and 
the egg poached in the ring to preserve its shape. Water 
toast may be used if preferred. 

Scrambled Egg 

Beat one egg until the yolk and white are blended, add 1 
tb. milk, Y% t. salt and a little pepper. Melt Vi t. of butter in 
the top of a double boiler, add the egg mixture, stir slowly 
and cook until creamy. Remove the mixture just before it is 
of the desired consistency as it thickens after taking from the 
fire. 

Scrambled egg may be cooked in a frying pan over a low 
flame. 

Omelet 

1 egg 1 tb. boiling water 

X t. salt 1 t. butter 

pepper 

Separate the white and the yolk of the egg. Beat the 

yolk until thick and lemon-colored, add salt and pepper and 

boiling water. Beat the white until stiff. Fold the yolk and 



23 



white together. Heat an omelet pan, melt the butter in it, 
but do not brown it, add the egg- and cook at a low tempera- 
ture until puffed and delicately browned. Place in a moder- 
ately hot oven to dry the top. Fold and turn on a hot 
platter. 

Soft Boiled Custard 

% egg yolk or X A whole egg 

% c. milk 

% tb. sugar 

speck salt 

2-4 drops vanilla 
Scald the milk, beat the egg slightly with a fork, add the 
sugar and salt and pour the hot milk slowly on the egg stirr- 
ing constantly. Cook in a double boiler stirring constantly 
until the custard coats the spoon. Strain, cool and flavor. 

Baked Custard 

% egg yolk or % whole egg 

% c. milk 

% tb. sugar 

speck salt 

2-4 drops vanilla 
Mix in the order given and bake in a buttered cup set in 
a pan of hot water in a moderate oven one-half hour or until 
a knife blade put in the center will come out clean. 

Boiled Dressing 

1 c. milk 1 tb. flour 

% c. vinegar 1 t. salt 

1 egg 1 t. mustard 

1 tb. butter cayenne 



24 



MEAT, FISH, ETC. 



Experiments with Meat 

1. Observe the gross structure of different cuts of meat. 
Make drawing's. 

2. Observe the structure of lean meat as shown in cooked 
and uncooked portions. 

3. Observe the structure of fatty tissue. 

4. Reserve one-third (a) of a piece of tough lean meat. 
With a dull knife scrape out the soft part from the remainder 
and shape into a cake (b). Make a similar cake of (c) the 
remaining fibrous portion. Cook the three samples in a hot 
frying pan, turning frequently to prevent burning. Compare 
the three and explain differences. 

5. Repeat 4 using a piece of tender lean meat. Com- 
pare and explain. 

6. Cook a piece of meat containing a large amount of 
connective tissue in sufficient water to cover until it begins to 
fall apart. Remove the meat and examine. Cool the broth 
on ice and examine. 

7. Repeat 6 using a piece of meat containing a relatively 
small amount of connective tissue. Compare and explain. 

8. Press about 10 c c of beef juice from scraped muscle 
fibres. Save the muscle fibres. Dilute the juice with an 
equal amount of water. Note reaction. Heat carefully, noting 
the temperature 

(a) at which white flakes begin to appear 

(b) when a heavy precipitate appears 

(c) when the red color disappears. 



25 



Boil and filter. 

(d) Wash the precipitate and taste 

(e) Concentrate the filtrate and taste 

(f) Pan broil what remains after repeatedly ex- 
tracting- the muscle fibres with water, and taste. 

9. Insert the bulb of a thermometer in a 1% inch cube 
of lean meat and heat carefully over a gas flame. Cut into 
the meat at intervals to determine its color and note the tem- 
perature (a) when the color changes from red to pink and (b) 
when it becomes brown. 



RECIPES 



Soup Stock 

%-H lb. soup meat (lean, fat and bone) 
1 c. cold water 

1 rounding- tb. vegetables cut fine 

(carrot, turnip, onion, celery) 

2 cloves 

4 pepper-corns 

bits of bay leaf, thyme, marjoram and parsley 

X t. salt 

Wipe the meat, cut in small pieces, put all but Vi of the 
lean meat in the cold water, in the top of the double boiler, 
brown the remaining Vz using a little marrow or fat to pre- 
vent sticking, add to the water, etc., let stand 15 minutes, 
heat slowly and cook 2 or 3 hours, add the vegetables and 



26 



seasonings, cook Vo, hour, strain and cool in a small glass 
fruit jar. 

Beef Stock Soup with Vegetables 

Remove fat from stock, taste and add seasonings if neces- 
sary. Put in a sauce pan, add 1 t. of slightly beaten white of 
egg and egg shell, heat slowly to the boiling point, stir con- 
stantly, boil 1 minute, simmer 10, strain through double cheese 
cloth and serve hot with previously cooked diced vegetables 
as a garnish. 

Lemon Jelly 

% t. gelatine 

1 tb. cold water 

zi c. boiling water 

2 tb. sugar 

1 tb. lemon juice 
Soak the gelatine in the cold water 10 minutes, add the 
boiling water, sugar and lemon juice. Strain and pour into 
molds dipped in cold water. 

Coffee Jelly 

% t. gelatine 

1 tb. water 
V? tb. sugar 
3 tb. coffee 

2 tb. water 

Charlotte Russe (for 2) 

y* t. gelatine 

2 t. cold water 

2 t. hot thin cream or milk 

2 t. sugar 



27 



% c. heavy cream diluted with milk and whipped 

4 drops vanilla 

lady fingers to line mold 

Snow Pudding (for 2) 

1 t. gelatine (Knox) 

1 tb. cold water 

% c. boiling: water 

3 tb. lemon juice 

% c. sugar 

1 white of egg- 
Combine the first five ingredients as for lemon jelly. 
When cooled to the consistency of a thick syrup, beat slowly 
into the stiffly beaten white of egg, mould and chill. 

Spanish Cream 

H t. gelatine 

V? c. milk 

V2. yolk of egg 

1 tb. sugar 

speck salt 

3 or 4 drops vanilla 

% white of egg 

Clam or Oyster Broth 

}6 c. clams or oysters 

% c. water 
Wash and remove bits of shell, chop or cut in pieces, put 
in sauce pan with cold water. Bring slowly to the boiling 
point, but do not boil. Strain through cheese cloth. Salt 
to taste and serve very hot. 



28 



Oyster Stew 

X c. oysters % t. flour or 

Yi c milk Vz tb. pounded cracker crumbs 

1 t. butter salt and pepper 

Wash the oysters in cold water taking: care to remove all 
bits of shell. Thicken the scalded milk with flour or cracker 
crumbs, if liked, put in the oysters and cook until they are 
plump and the edges curl. Add the butter and seasonings. 
If oyster liquor is to be used, heat, strain and add. 



Scalloped Oysters 

% c. oysters — small or cut in pieces 

V8 t. salt 

pepper 

1 tb. butter 

K c. crumbs 

1 tb. oyster juice or milk 



Mayonnaise Dressing 

% yolk of egg 

% t. salt 

% t. mustard 

Cayenne 

% c. olive oil 

1 t. vinegar or lemon juice 



19 



LEGUMES 



Experiment 



Heat split peas in the water in which they have soaked 
24 hours or more. Gather the white froth which rises and test 
that and some of the water with dilute nitric acid. Treat some 
egg white or milk in the same way for comparison. 



RECIPES 



Baked Beans 



Soak pea beans over night or longer in plenty of cold 
water, rinse with cold water, parboil, changing the water once 
or twice, until the skins of the beans are very tender. Fill a 
bean pot one-third full of the beans, put in a one inch cube of 
salt pork, finish filling with beans, add % t. salt, yk t. mustard, 
1 t. sugar or 1 t. molasses and enough water to cover the 
beans. Bake in a slow oven until tender adding more water 
if necessary. The cover may be removed during the last part 
of the time to brown the beans. 



30 



Lentil Puree 



Soak lentils over night, rinse and simmer until tender in 
as small an amount of water as possible. Mash through a 
puree strainer, season with salt and pepper and moisten with 
milk, cream or melted butter. If too moist cook carefully 
over a low flame. The puree should be of the consistency of 
mashed potato or squash. 



BATTERS AND DOUGHS 



Experiments with Flour, Etc. 

1. Examine bread, pastry, graham and whole-wheat 
flour. Sift and compare the residues as to color, texture, 
cohesion and composition. 

2. Make a very stiff dough with % c. of flour and let 
stand 30 minutes. Pinch and knead for a few minutes in % c. 
of water. Test this water for sugar, starch and albumin. 
Continue pinching and kneading the mass until the wash water 
gives no test for starch. Examine, form into a ball and bake. 

3. Mix % c. of bread flour to a smooth paste with % c. 
of water. Repeat using pastry, graham, and whole-wheat 
flours with enough water in each case to form pastes of the 
same consistency as that made from bread flour. Note the 
amount of water required. Compare the flours as to thicken- 
ing qualities. 

4. Test the following for C0 2 , first dry if possible, then in 
solution. Note the effect of heating. 

(a) Soda 

(b) Soda and sour milk 



31 

(c) Soda and vinegar or lemon juice 

(d) Soda and molasses 

(e) Soda and cream of tartar 

(f) Baking- powder 

(g) V2 c. luke warm water and 1 t. sugar and % yeast 

cake. 



RECIPES 



Popovers 

1 c. flour % c. 

1 c. milk % c. 

1 or 2 eggs %-Y^ 

Vi t. salt speck 

Sift the flour and salt, blend with the milk, add the well- 
beaten egg, beat vigorously with a dover egg-beater 2 or 3 
minutes and put into hot popover bowls. Bake 35 to 45 
minutes in a hot oven reducing the heat after about twelve 
minutes. 

Griddle Cakes 

Develop rule by experimenting with the popover mixture. 
How must this be changed if sour milk is used ? 

Muffins 

2% tb. flour 
% tb. sugar 
% t. b-p 



32 

}i t. salt 

% egg 

1 tb. milk 

Vz tb. butter ' ^.; 

Bread 

% c. milk or water 

H tb. salt 

X tb. sugar 

% tb. butter or lard 

1 yeast cake softened in 2 tb. milk or water 

flour to make a soft dough 
Add the scalded milk or boiling water to the salt, sugar 
and butter, cool till lukewarm, soften the yeast in the milk 
also scalded and cooled till lukewarm, add the flour, knead 
until elastic on a floured board, let rise in a warm place until 
doubled in bulk, cut down with a knife, let rise again, shape 
into loaves, let rise again and bake 45 minutes in an oven 
hot at first then moderate in temperature. 



BEVERAGES 



Cocoa 

1 t. cocoa 
Vz t. sugar 
Vi c. water 
Vi c. milk 

salt 

vanilla 



33 



Mix the cocoa, sugar and water, boil until reduced one- 
half, add the milk, heat but do not boil, add salt and vanilla, 
beat with a dover egg-beater and serve immediately. 

Coffee 

1 hp. tb. coffee 
V* tb. beaten egg 

2 tb. cold water 

1 c. boiling water 
Mix the coffee, egg and 1 tb. of cold water, put in a 
freshly scalded coffee pot, add the boiling water, boil gently 
3 minutes, add 1 tb. cold water, let stand in a hot place where 
it will not boil for fifteen minutes. Pour carefully. 

Tea 

% t. tea 

1 c. boiling water 
Put the tea in a freshly scalded pot, add the boiling 
water, steep 3 to 5 minutes, serve immediately. 



23 1912 



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